Potato and leek soup has always been one of my comfort foods. Creamy, warm and perfect after a Winter’s walk on the beach. This recipe serves 4 people.
2 large leeks
2 tablespoons of dairy-free margarine or butter
1 small onion, finely chopped
2 cloves of garlic, finely chopped or minced
1 teaspoon ground cumin
Salt and pepper to taste
5 large potatoes, peeled and cubed (I used Desiree)
3 cups of vegetable stock
1 handful of rosemary, finely chopped
1. First, prepare the leeks. Remove the dark green tops from the leeks and keep the white part. Chop the leeks in half lengthwise and wash to remove any dirt between the layers. Then finely slice.
2. Melt margarine/butter in a large saucepan over medium heat.
3. Add leek and onion and cook until soft (but not browned).
4. Add garlic, cumin, salt and pepper to taste. Cook for a minute or so.
5. Add potato, rosemary and stock, stir to combine.
6. Turn up heat and bring to a soft boil.
7. Cover saucepan and reduce to low heat. Simmer soup for about 20-30 minutes until vegetables are very soft, stirring occasionally.
8. If want to leave your soup chunky, serve as is. If you want it smooth and creamy, let it cool for about 20 minutes then puree with your blender. Reheat in a saucepan on a low heat.
SOURCE: Vegematarian original but done by many people before